Description
These Mint Chocolate Cookies with Mint Frosting combine rich, dark chocolate flavor with a refreshing peppermint twist. Featuring a soft yet slightly chewy texture, the cookies are topped with a creamy, colorful mint frosting and festive crushed candy canes, Andes mints, or red and green sprinkles, making them the perfect holiday treat everyone will love.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup butter, at room temperature
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
For the Mint Frosting
- 3/4 cup butter, at room temperature
- 1 1/2 to 2 cups powdered sugar, depending on desired sweetness
- 1/2 teaspoon peppermint extract
- 1-2 tablespoons milk, to make the frosting creamy
- Natural green food dye, to color the frosting
- Natural red food dye, to color the frosting
For Toppings
- Crushed candy canes
- Chopped Andes mints
- Red & green sprinkles
Instructions
- Preheat & Prepare: Preheat your oven to 350 degrees F. Line a large baking pan with parchment paper to prevent sticking and ensure an even bake.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, cocoa powder, baking soda, and salt until evenly combined.
- Cream Butter & Sugars: Using an electric mixer, cream the room temperature butter with the brown sugar and granulated sugar until the mixture is light and fluffy, about 1-2 minutes.
- Add Wet Flavors: To the creamed butter and sugar, add the egg, vanilla extract, and peppermint extract. Beat again until well combined, smooth, and creamy, about 30 seconds.
- Combine Dry & Wet: Gradually add the dry ingredients to the wet mixture, mixing on medium low speed just until combined. Avoid overmixing to keep the cookies tender.
- Chill Dough: Cover the cookie dough and chill it in the refrigerator for 30 minutes. This helps the dough firm up and enhances the flavors.
- Form & Bake Cookies: After chilling, use a cookie scoop to portion about 2 tablespoons of dough per cookie. Roll each scoop into a ball and place them at least 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes or until the edges begin to set and crackle.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes. This resting helps the edges firm up before transferring. Then transfer to a wire rack to cool completely.
- Prepare Mint Frosting: In a clean bowl, beat the softened butter with powdered sugar on high speed for 1 minute. Add peppermint extract and 1 tablespoon of milk. Beat slowly at first, then increase speed to medium high until frosting is creamy. Adjust the consistency by adding more milk if needed.
- Color Frosting: For festive colors, divide the frosting into two bowls. Add natural green food dye to one bowl and natural red food dye to the other. Mix until well incorporated and adjust color intensity by adding more drops as desired.
- Frost & Decorate: Frost the completely cooled cookies with the prepared mint frosting. Sprinkle with crushed candy canes, chopped Andes mints, and red & green sprinkles for a fun, festive finish.
Notes
- These cookies have a rich chocolate and refreshing peppermint flavor that mimics a peppermint patty perfectly.
- Chilling the dough before baking is crucial for maintaining shape and enhancing texture.
- Use natural food colorings to keep the frosting vibrant and appealing for holiday celebrations.
- Customize toppings to your preference—crushed candies add crunch and sprinkles add a festive touch.
- Make sure cookies are fully cooled before frosting to prevent the frosting from melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
